Hey! Hello! How is your summer going?
I hope it is full of iced coffee, fresh produce and juicy tomatoes drizzled in olive oil. I hope you are grilling/sunbathing/floating down a river with good company. Roadtrippin’, hiking, camping, napping, porch sitting, fishing.
Theme: enjoying! Relaxing! Summering as much as you can, because before you know it….the pumpkin spice will be taking over.
This summer has been a time of…growth? for me. I have the “?” because things are poppin’ up, and sometimes, it just makes me scratch my head. Why now? Maybe a combination of summertime sadness (yes, I think it is a real thing-thank you Lana Del Ray), and preparing to move (to a really adorable rental house…more on that later). But change is real! And so is the struggle to settle the hell down to listen to your thoughts and mind. I struggle with that, but intentions are set to meditate more often in the next weeks to help me out. What helps you deal with your inner chatter and demons?
Baking also helps me chill out. I love it, and I love to create something tasty, and even better when it involves produce that is in season. After arriving back from my Brazil trip, Wisconsin accepted me in warm (uhh, very rainy?) arms, bursting with produce and….blueberries! I snatched up 3 pints at the Viroqua farmers market the weekend after I arrived back, so that clearly meant blueberry coffee cake was in order.
It is one of my favorites. But my pet peeve with “berry” coffee cakes? Not enough berry action! So, don’t do your cake wrong….cram in many berries. Many many berries…nestled in locally produced and milled cornmeal and buckwheat, and also local maple syrup and eggs. Spectacular, right? Wisconsin is amazing, and this cake is a tribute.
Any berries would work, really, and I realized blueberry season is kinda at the tail end as I write this. But, there are so many more summertime berries to enjoy, so feel free to swap and combine whichever you please. Even peaches, nectarines and plums would work, and pairy beautifully with the cornmeal.
If you cannot find buckwheat, subbing with regular wheat flour would work as well, either all purpose or whole wheat. If you’re feeling zingy, add the zest of 1 orange or lemon…or even a lime! The cinnamon sugar topping, for me at least, is required: my mom always dusts the top of blueberry muffins/coffee cake with a generous sprinkle of cinnamon sugar. It bakes up into a crunchy, spicy crust that makes your whole bite juuuuust sweet enough. But, I have to admit: a drizzle of honey on top (I used some amazing wildflower Brazilian honey-best souvenirs are food, right?) of a warmed piece of this is bliss, too. Enjoy this cake with coffee, tea, or by itself. Sharing is encouraged (truth: I hoarded this whole cake for myself, freezing several slices for a longer shelf life). Enjoying is required! Happy summer!
Note: this recipe was adapted by a muffin recipe that I love (find it here!). You can totally make muffins by pouring 1/3 cup batter into standard muffin tins that are lined or greased/floured…you should get about 12, but that will depend on how many berries you add (a lot, I hope!). Bake muffins at 3755F for 20-25 minutes, or until a tester poked into one comes out clean. You’re welcome!
Blueberry, Cornmeal & Buckwheat Coffeecake // makes one 8″x8″ coffee cake, or enough for 9 generous slices; makes batter for about 12 muffins //
- ½ cup (65g) whole wheat flour (or other whole-grain flour, or simply use more buckwheat for a gluten-free option)
- 1 cup (125g) buckwheat flour
- ½ (4g) tsp sea salt (4g)
- 1 TB (15g) baking powder
- ½ cup (85g) cornmeal
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- 2 large eggs
- 1 ½ cups (360g) buttermilk or yogurt thinned with water, or plant-based milk with a splash or apple cider vinegar or squeeze of lemon juice
- 3-5 TB (65g) honey or maple syrup (using more for sweeter cake)
- ¼ cup 50g melted coconut oil or butter
- 1 ¾ to 2 ½ 250-350g blueberries
- zest of 1 lemon or orange or lime (optional)
- Cinnamon, sugar and nutmeg for topping, mixed together with a fork in a bowl or in a shaker (optional)
- Preheat oven to 375F for muffins, or 350F for coffee cake. Prepare 12 standard-sized muffin tins, or 1 8”x8” pan with oil and flour. Sift all dry ingredients in a large bowl. Mix all wet ingredients (and zest if using) in another medium bowl.
- Add wet to dry, mixing to just combine. Add berries, mix to incorporate. Portion out into ⅓ cup portions in muffin tins, or pour into prepared pan. Sprinkle with cinnamon sugar, using more for a more crunchy topping.
- Muffins: bake for 20-25 minutes; for cake: bake for 45-55 minutes until golden brown and firm. Allow to cool slightly before removing. Enjoy immediately, or refrigerate for up to 3 days, or freeze for up to 2 months, reheating as needed in a warm oven.
A kinda thin batter, full of moisture ensure that your whole grain flours don’t suck the life out of this cake.
Into the pan (or muffin tins), sprinkled with cinnamon sugar…amazing smells soon to come….
And done! Get your coffee, sit your ass down, and enjoy.
Note the bursting, juicy berries….how can you not love this cake? Cheers!